Name: ~Pakhala Bhaat Recipe~: Odisha’s Ultimate Summer Cooling Meal
Total time: 20 min
Yield: 1
Cuisine: Indian
Ingredients: 1 cup (200 g) Parboiled rice, soaked for 30 minutes; 6 to 7 cups Water (1½ litres); 1 to 2 teaspoon Sour dahi or yoghurt (with whey); 1 teaspoon Roasted cumin seeds; 1 Green chilli (finely chopped); 1 inch piece Ginger (grated or julienned); 5–6 sprigs Fresh cilantro (chopped); 1 small or 4–5 Onion or shallots (finely chopped); ½ Lemon; as per taste Salt

Question 1

What is Pakhala Bhaat made of?

Accepted Answer

Pakhala Bhaat is made of cooked rice soaked in water and lightly fermented, typically with a little sour curd (yoghurt). It’s then flavoured with ingredients like roasted cumin seeds, green chilli, ginger, onion or shallots, cilantro, lemon juice, and salt.

Question 2

Which day is celebrated in Odisha on 20th March?

Accepted Answer

Odisha celebrates Pakhala Dibasa (Pakhala Day) on March 20 every year, honouring the traditional summer rice dish and its cultural significance in Odia cuisine and daily life.

Question 3

Can I use leftover rice for Pakhala Bhaat?

Accepted Answer

Yes. You can use leftover cooked rice for Pakhala Bhaat. In fact, using rice that’s already cooled works well because it ferments more easily. Soak it in fresh water with a little sour curd and let it ferment as usual.

Question 4

How long can Pakhala Bhaat be stored?

Accepted Answer

Pakhala Bhaat can be stored in the refrigerator for up to 24 hours. Consume it within a day for the best taste and freshness.